Then comes a generous helping of my crispy baked chickpeas, which are seasoned to perfection with my DIY Shawarma Spice Blend! The result is smoky, subtly spiced chickpeas that are perfect for topping this gorgeous, nutrient-rich bowl.

Best when fresh, but you can store leftovers (separately) up to 3-4 days in the refrigerator. Store leftover chickpeas separate in a sealed container at room temperature up to 3 days or in the freezer up to 1 month.

Notes

*Nutrition information is a rough estimate for 1 of 2 servings and is calculated with the oil and without additional garnishes/sides (i.e. bread, dill sauce) .

Fantastic! Thank you Dana!
Love composed salads! So many different taste sensations.
Made it tonight and used Kite Hill Almond Yogurt for the tzaziki, came out perfect. Nice and thick.
Added some of your pan fried sweet potato slices on the side instead of carrots, Heaven.

This is not the type of recipe I’m usually drawn to, but all of the ingredients are things I love. I’m so glad I decided to try it! I followed the recipe pretty closely. I did use flat leaf parsley instead of curly and halved the amount of maple syrup. The tzatziki was awesome, but I think it would also be great with a big dollop of hummus to make it a little quicker and easier. I served it with store bought naan. I love when I can eat a plate full of veggies and feel full and satisfied after! Thanks for this wonderful recipe!!

Amazing! This blog has made our transition to a plant based diet so much easier. Every recipe we have tried has been great! I especially especially especially appreciate the measurements in metric units as I am an American living in Bulgaria.

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Hello! We share plant-based recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.